• Milk - 2 litre
• President Heavy cream - 450 ml
• Lemon juice - 10 ml
• Sugar - 150 g
• Sliced almonds - 20 g
• Sliced pistachio - 30 g
• Rasgullas - 8
Method:
1. In a large, wide and heavy bottom saucepan bring the milk to a boil over medium high heat, and let it boil for 2-3 minutes.
2. Add lemon juice to the milk, to curdle it.
3. Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will reduce the quantity of the milk by half.
4. Add sugar and keep stirring until the mixture starts coming together. Cream can be added at this point to enhance the richness of the dessert (this should take approximately 5 minutes).
5. Lower the heat to medium and cook until mixture changes to a slightly golden brown colour.
6. Add the dryfruits to the mixture, keeping some aside for garnish
7. Let the mixture cool and attain room temperature. After cooling place the tray in the freezer for 2/3 hrs.
8. After the cake is set remove the tray from the freezer, check for stiffness. De-mould the cake from the mold and place it on the service tray.
9. Place a rasgulla in the mold indenture garnish with dry fruits and serve.
10.The Milk cake can be sprayed to a colour of preference using edible food colour for the desired look (optional)
